Friday, March 15

Roasted Lemon Chicken & Sunchokes

One of the worst things about living in a small apartment is the lack of kitchen space. I dream of our future house, complete with ample counter space, a dishwasher, and room for family and friends to gather, but in the meantime, I try and keep dishes to a minimum. This is a great recipe (adapted from Jerusalem), since it requires combining most of the ingredients in a plastic bag to marinate and then gets dumped into a single pan before cooking in the oven. The chicken skin gets nice and crispy, the sunchokes get caramelized and tender, and the garlic and shallots turn into sweet melt-in-your-mouth flavor bombs. The lemon helps to cut through the richness and the sunchokes add a nice nutiness. If you can't find the chokes (to learn more, see here), you can substitute waxy potatoes instead. It's a low-maintenance dish that's as easy to make as it is to clean up after.